{"id":2278,"date":"2018-11-26T12:50:05","date_gmt":"2018-11-26T15:50:05","guid":{"rendered":"http:\/\/www.lasveletas.cl\/en\/?page_id=2278"},"modified":"2019-08-27T16:57:54","modified_gmt":"2019-08-27T19:57:54","slug":"cabernet-sauvignon-cabernet-franc-en","status":"publish","type":"page","link":"https:\/\/web2025.lasveletas.cl\/en\/cabernet-sauvignon-cabernet-franc-en\/","title":{"rendered":"Cabernet Sauvignon, Cabernet Franc"},"content":{"rendered":"

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Cabernet Sauvignon, Cabernet Franc <\/span><\/h1>\n<\/div>
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This wine harmonically achieves the blending of two traditional stock varieties in chile: cabernet sauvignon and cabernet franc, combined to give out all their personality.<\/h2>\n<\/div>
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Harvest notes<\/h3>\n

The season 2014-2015 was a very long season in terms of date for the vineyards in Alquihue, San Javier, Maule Valley. Having the harvest at the last week of April, this vineyard was not affected by the high temperatures presents in the main valley, during the ripeness period (march). The strong action of the wind over the vineyard allowed to control the rise of rains in the zone, being the highest of the last three seasons, these bring on a lower amount of freeze. All these conditions plus the good temperatures and high luminosity during the harvest increase the production of the vineyard and offer for the season a high quality grape for the varieties Cabernet Franc, Cot, Carignan, Syrah, Mourvedre y Petit Verdot.<\/p>\n

D.O.: Maule
\nColor: Red violet
\nVarieties: Cabernet Sauvignon 60%, Cabernet Franc 40%
\nAlcohol: 13,2\u00b0
\nPH\/ Acidity: 3.55\/3.14
\nResidual sugar: 2 gr\/lt<\/p>\n

Vineyards<\/h3>\n

These grapes grow and ripe on vineyards planted on circular-shaped terraces, on granite and slate grounds, with northeast exposition, under a strict management of the vineyard.
\nAge of the vineyard: 20 years.
\nAging: 12 months in french casks.
\nProduced bottles: 20,000
\nN\u00ba Of batches: Two lots. All the production is bottled in two days.<\/p>\n

Elaboration<\/strong><\/h3>\n

Harvested manually over the first days of April in small cases of 12 kg . Fermented in small Inox tanks with native yeast. Daily gentle punch downs made by hand to help to keep the cap moist during the alcoholic fermentation in a temperature of 24\u00b0C up to 26 \u00b0C during 22 up to 25 days. It is aged in french oak barrels of second use for over 12 months. After the malolactic fermentation the wine it is saved for a year looking forward for more structure, elegance and complexity.<\/p>\n<\/div>

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